Shawarma-Spiced Lamb Pitas with Tzatziki, Feta Cheese & Mint
Craft

Shawarma-Spiced Lamb Pitas

with Tzatziki, Feta Cheese & Mint

35 MIN
+$6.99/serving 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
We're calling on the bold flavors of Middle Eastern cuisine by mixing a blend of classic shawarma spices into our lamb patties—layered onto hearty pitas alongside creamy tzatziki, marinated cucumbers and onion, tangy feta, and more. We're serving them with a side salad of arugula, dates, and walnuts tossed in a vibrant harissa-honey dressing.
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1070 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Shawarma-Spiced Lamb Pitas with Tzatziki, Feta Cheese & Mint
Title
  • 12 oz Pasture-Raised Ground Lamb
  • 2 Pocketless Pitas
  • 2 Persian Cucumbers
  • 1 bunch Mint
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1½ oz Feta Cheese
  • 1½ Tbsps Red Harissa Paste
  • 1 Lemon
  • 1 Red Onion
  • 1 oz Dried Medjool Dates
  • ¼ cup Roasted Walnuts
  • 2 tsps Honey
  • 2 oz Arugula
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Pickled Goathorn Peppers
time-saving
tips & techniques
Prepare the ingredients & marinate the vegetables
1 Prepare the ingredients & marinate the vegetables

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Pit and roughly chop the dates. Roughly chop the walnuts. Pick the mint leaves off the stems. Medium dice the cucumbers. Halve, peel, and thinly slice the onion. In a bowl, combine the diced cucumbers, sliced onion, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Form & cook the patties
2 Form & cook the patties

Meanwhile, in a bowl, combine the lamb and spice blend. Season with salt and pepper; gently mix to combine. Form the mixture into four equal-sized oval patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Turn off the heat. 

*The USDA recommends a minimum safe cooking temperature of 160°F for lamb.

Warm the pitas
3 Warm the pitas

Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Make the salad
4 Make the salad

To the bowl of lemon juice, add the honey, harissa paste, and 1 tablespoon of olive oil. Season with salt and pepper; whisk to combine. In a large bowl, combine the arugula, chopped dates, and chopped walnuts. Add enough of the dressing to coat (you may have extra); toss to coat. Taste, then season with salt and pepper if desired.

Assemble the pitas & serve your dish
5 Assemble the pitas & serve your dish

Spread the tzatziki onto the warmed pitas. Top with the marinated vegetables, cooked patties, peppers, feta (crumbling before adding), and mint leaves (tearing just before adding). Serve the finished pitas with the salad on the side. Enjoy! 

Tips from Home Chefs

Prepare the ingredients & marinate the vegetables
1 Prepare the ingredients & marinate the vegetables

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Pit and roughly chop the dates. Roughly chop the walnuts. Pick the mint leaves off the stems. Medium dice the cucumbers. Halve, peel, and thinly slice the onion. In a bowl, combine the diced cucumbers, sliced onion, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Form & cook the patties

Meanwhile, in a bowl, combine the lamb and spice blend. Season with salt and pepper; gently mix to combine. Form the mixture into four equal-sized oval patties. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Turn off the heat. 

*The USDA recommends a minimum safe cooking temperature of 160°F for lamb.

Form & cook the patties
Warm the pitas
3 Warm the pitas

Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

4 Make the salad

To the bowl of lemon juice, add the honey, harissa paste, and 1 tablespoon of olive oil. Season with salt and pepper; whisk to combine. In a large bowl, combine the arugula, chopped dates, and chopped walnuts. Add enough of the dressing to coat (you may have extra); toss to coat. Taste, then season with salt and pepper if desired.

Make the salad
Assemble the pitas & serve your dish
5 Assemble the pitas & serve your dish

Spread the tzatziki onto the warmed pitas. Top with the marinated vegetables, cooked patties, peppers, feta (crumbling before adding), and mint leaves (tearing just before adding). Serve the finished pitas with the salad on the side. Enjoy! 

Browse Steps
1 of 5